Pateesa

Instructions

1. Heat ghee in wide mouth pan
2. Add maida and besan. Mix well. Fry till fragrant and colour changes. Stir continously to avoid sticking. Cool to room temperature or slightly warm.
3. Prepare syrup by melting sugar in water and bringing it to boil. Do not caramalize. Add vinegar to avoid crystalization.Boil for 3-4 minutes till single thread consistency.
4. Grease a pan and place it in another pan with water.
5. In this water cooled pan add syrup and stir with pointed spoon quickly. They syrup would start turning into semi solid ball.
6. Now add this syrup ball in besan and flour mixture. Add cardamom powder.
7. Mix well while stretching the ball. The syrup shall absorb all flour.
8. Once flour is absorbed, transfer this syrup flour ball to working surface.
9. Using hand and then rolling pin, continue stretching and compressing the dough while it is still hot.
10. Spread on the surface with rolling pin. Spread nuts over the surface. Allow it to cool. Make horizontal and vertical lines using a knife on the surface.
11. As the syrup crystalizes, it forms flakes making the dish flaky.